Homemade Oat-milk

Literally one of the easiest recipes any one will ever make, which is why it is my favorite. There is no extra prep, hardly any work and this recipe is so easy (and cheap) to do. I got this recipe from my vegan cookbook-find it here. I highly recommend this cook book there are a lot of really simple, tasty and easy to make recipes in here. Anyways onto the recipe.

You will need:

Raw oats (1 cup)

Water (2 cups)

Vanilla or agave syrup (optional)

Cinnamon and/or nutmeg (optional)


To make:

Blend water and oats together in a blender (we use a Nutri-bullet and it works just fine) until blended. Strain out through a strainer. For smoother milk strain again through cheese/milk cloth. Add in vanilla and spices to taste. Chill and enjoy.

This milk is so tasty, so easy and so cheap. Oats are probably one of the cheapest items that you are able to buy in bulk, which really makes this milk one of the best recipes. Plus the oats just have a really great taste as well, which makes for a super tasty milk. Great for any recipe calling for milk, cereals, to drink and more.

Quinoa Meat(less) balls

I am back with another quinoa recipe because quinoa is life and these meat(less) balls are the bomb. Non-vegan approved too, so these are sure to wow friends and family. The recipe I have will serve 4, if you want less just cut the recipe in half.

What you’ll need:

1 cup quinoa

2 cups water

4 cloves (chopped and crushed) garlic

6 tbsp soy sauce

4 tsp dried oregano

1 tsp ground cumin

Lots of flour

Oils of choice


Cook quinoa according to directions; bring quinoa and water to a boil then cook on low heat for 15 minutes. Remove from heat and let sit 3-5 minutes to soak up remaining water.

Add all the seasoning ingredients (expect the flour) to quinoa and mix

Add the mix to a food processor (make sure it is a big enough, or do it in batches) and pulse a few times until mixture is sticky and slightly blended.

Add flour to the batch, you will have to eyeball it until the mixture begins to resemble a meat like dough texture. You will have to keep adding flour throughout as well to keep the mixture from being too sticky

Form balls by rolling them in your hands, adding flour to batch as needed. More flour is never a bad thing. Flour is what keeps the recipe together.

In a frying pan heat up your oil of choice (just enough to cover the bottom of the pan fully.

Once oil is hot cook the meat balls until browned on each side

Now eat and enjoy! Or add to spaghetti or just have them with homemade marinara sauce! We served these to our meat eating friends and they really liked them! After having these I don’t think I can ever go back to meat again, so delicious! You can even add some other spices or maybe even some onion to spice them up. The possibilities are endless with quinoa.

Happy eating!

Quinoa Pasta Salad with tomatoes and Kale

As a plant based eater I have to be creative with the things that I eat. I get bored easily of new foods and tend to stick with the things that I know and love. Which has really made this transition all the more difficult. But with some experiments in the kitchen I am slowly learning new ways to prepare food that is super delicious. Today’s adventure was a Quinoa pasta salad that I tossed together for lunch. It’s super simple and super tasty.

What you’ll need:

1 cup quinoa

2 cups water

1 can diced tomatoes (any seasons or flavors that you like)

1-2 cups pre-cooked pasta of choice, anything but spaghetti really works well. (this recipe is really great if you have leftover pasta without any sauce)

1-2 cups kale

Desired spices for flavor


Cook Quinoa according to the directions. Mine said to boil 2 cups water with 1 cup quinoa then cover with a lid and cook on low heat for 15 minutes. Take off the heat when done and let sit 3-5 minutes or until water is soaked up then stir. I added some spicy seasons and garlic to the water/quinoa while cooking for flavor.

Once quinoa is done put some oil (vegetable, olive or coconut) in a large frying pan and let the oil get a little hot. Then toss in the quinoa, pasta, tomatoes (I did not drain them but you can if you want, I found the more water in the pan the better it was for cooking.) and kale. Add your desired seasons to the mix. I added garlic, spicy pepper flakes, sriracha seasoning and Italian flavor.

Cook until the kale has wilted and become soft and the entire mixture is hot. Let cool a little and then serve.

I really like this recipe because you can totally make it yours. I added whatever seasons I had within reach and you can even add other veggies or not add something as well. Quinoa is pretty low-key and super fun to play around with. It goes with a lot of things and really adds to a meal.

Happy eating!

Vegan Banana Oatmeal Muffins

As a vegan I am always looking for new recipes to try, to keep things interesting or spice things up a little bit. It takes some time to adjust to a new diet like this and I have to keep trying new things to please my palate. So while browsing facebook I found a video recipe on one of those recipe sites for vegetarian muffins (which I don’t really get because who puts meat in a muffin anyways so either way the muffin would be vegetarian no matter what.) and after watching the video I decided to try the recipe with some much needed changes to make the muffins vegan.

Here is the original recipe: Banana oatmeal muffins

Now lets dive into the recipe that I came up with:


2 Bananas

6 tablespoons aquafaba (drain a can of chick peas and use the juices from the can-works great as an egg replacement and does not affect the taste of the recipe in any way.)

1/3 cup of maple syrup or agave syrup

1/4 teaspoon salt

2 teaspoons baking powder

2 teaspoons of vanilla extract (I used maple syrup instead as I didn’t have vanilla extract on hand)

1 tablespoon cinnamon

1 cup vegan yogurt (I used a blueberry flavored one because it’s what I had but plain or vanilla would be best.)

3 cups oats

1 cup almond milk

Chopped apples, dried fruit or nuts (optional


Preheat oven to 350 degrees

Line a muffin tin with muffin liners (you may need 2 muffin tins, depends on the size of your tin and how much you scoop in)


Mash the bananas till smooth then mix in the aquafaba, baking powder, salt, syrup, vanilla, cinnamon and yogurt. Combine well.

Then add in the oats and milk and combine well, let sit a few minutes so the oats become moist.

Fill the muffin tins with the mixture, about 3/4 full

Top with fruit or nuts (optional)

Put in the oven and bake for 30 minutes

Let cool for 5 minutes and enjoy.

This were super amazing, and not that hard to make vegan or even that hard to bake. My husband was a huge fan of them too, and they passed my picky standards. They may not look the best but they sure are tasty. They are simple, tasty and totally vegan. Great for breakfast or a quick snack. So if you’re looking for a nice vegan recipe to test out I recommend this one. You can even look at the original recipe and make changes of your own to fit your needs. Hope you all enjoy!